Hello! I've decided that, though I am perfectly happy with loose leaf tea, I'd like to add a brick or cake to my collection. The reasons are threefold:

1) Pressed tea looks cool.2) I have never tried a large compressed tea, and am curious3) I'd like a physical example to show my fellow tea-fans.

To whit I am trying to go for a 2009 Dayi Old Cha Ripe Pu-erh Brick. I can't link due to forum rules (I need like 10 posts and 30 days), but it's up on Puerh shop.

Unfortunately, Pu'er shop has sold fakes in the past, and this is a 5 year old Dayi for only 21 bucks. Yay or Nay?

I'll also be investing in a pick.

BONUS QUESTIONS!

I'm also looking at the "American Hao" brand 1005 "Ripe Pu-erh Brick" - one of those pre-cut "chocolate bar" style things. They're about 8g each. My tea pot brews at 500ml - that shouldn't have any downsides should it? I typically only use 1g of loose puer (or any loose tea) to 100ml of water in such a pot. Mass aside, is this a respectable tea? The pre-measured portion is attractive for when I'm lazy. Also, it's a pretty cool looking thing.

Final Q: What about those nest shape tuo's of shupu? They're 5g each, and would make a nice match for my pot. Do those generally have a reputation for being worthwhile? They're very inexpensive.

Well if it's a pre-cut chocolate bar thingy pu-erh, the rule of thumb is to stay FAR away from it same goes for the small mini-tuos. They're usually fannings or very low grade leaves in compressed form. I know there tend to be marketing hype that says "top grade leaves" etc but 90% of the time, it's marketing

Do you tend to like Shu over Sheng pu? Vendor wise I'm not familiar with Pu-erh shop but I do know Yunnan sourcing is a very safe bet. Likewise I'm not familiar with Shu so I cannot say anything about it.

Sheng tuo I can heartily recommend http://www.origintea.net/pu-erh-tea/raw-pu-erh/2003-xg-tuoGreat vendor and it's started by a member of Teachat as well. They have 2 types of this tuo with different storage conditions so it's up to your personal preference. I do need to warn you though, you will definitely need a pick with this. Or a chainsaw.

GARCH wrote:Well if it's a pre-cut chocolate bar thingy pu-erh, the rule of thumb is to stay FAR away from it same goes for the small mini-tuos. They're usually fannings or very low grade leaves in compressed form. I know there tend to be marketing hype that says "top grade leaves" etc but 90% of the time, it's marketing

Bummer! Oh well, not a big deal. I -might- grab up a couple mini's to experience it first hand - worst case, I'm out a few minutes pay

GARCH wrote:Do you tend to like Shu over Sheng pu?

All honesty, I haven't had sheng yet. On my next big tea order from my regular supplier I was thinking about grabbing some loose, though, as I know he's pretty big on quality. I held back just so I wouldn't get a lemon somewhere and figure I wasn't meant for shengcha's.

Thanks for the links though; once I've exposed myself to sheng's loose I'll move in and try compressed versions. They age differently, so it'll be an interesting comparison.

futurebird wrote:This is inexpensive and nice to drink ( a little strong, but good)

Thanks; I'll check it and maybe snag one once I get some sheng exposure.

tenuki wrote:And for a good solid ripe puer in the same ballpark as above:

Ah! Ripe is (currently) my game! Shanghai's a bit far, had some issue with my last shipment from Asia (Post office ). May give that one a go.

tenuki wrote:If you are set on a puershop cooked brick try this one:

I'll take a gander; Puer shop has a few things I haven't seen anywhere else, and they are in the U.S., which makes them very attractive. What makes you suggest that one over the older one linked above?

Generally don't write off any tea, but learn to identify good tea. Do not generalize but judge the tea by its real quality. Buy in small quantity and try some of the tea your friends have.

Years ago, I came across a really good and excellent mini Tou Cha. It change my mindset as I had lower regard for mini Tou in the past. From then on, I would explore and try all tea, from white to black, east to west, aged and new... from aged earl grey to Morocco mint gunpowder tea to the purest Beidou to Darjeeling to Malaysian Cameroonian tea and to whatever tea I come across etc. I am really a crazy tea junkie haha

A good tea will really taste good, without any hesitation. I have brew LBZ to a young beginner and to a very old seasoned tea drinker and both have the same remarks....WOW! and they found it really good because it is a good tea. It is hard to find good tea but luckily it is easy to recognize a good tea when you chance upon it.

So open up your mind and try all tea for experience and knowledge. Look and taste the tea, don't look just at the claims, labels, shape and size and price.

Teaism wrote:Generally don't write off any tea, but learn to identify good tea. Do not generalize but judge the tea by its real quality. Buy in small quantity and try some of the tea your friends have.

I agree. I believe it's all in the taste, brand, grade, age, origin, etc comes after

The hunt for interesting shu, led me to purchase a new huangpian gushu last weekend. Hope it'll live up to it's expectation in a few years. Those who got their yesterday said it's gushu, bitter sweet, have jujube and nuo aroma. *pray hard*

My guess by looking is that it's on the sweeter side, little bit of astringent, huigan is average, shenjin is below average, jujube smell, with hint of nuo flavor. Should be on the bland side, brew is likely on darker size also.